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Tuesday, December 15, 2009

Chocolate Cream Cheese Coffee Cake to share with friends

Chocolate Cream Cheese Coffee Cake

1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup cold butter, cut up
1 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 tablespoon flour
1 large egg
1 teaspoon vanilla extract, divided
Chocolate Velvet Cake Batter
1 cup powdered sugar
2 tablespoons milk

Stir together 1 1/3 cups flour and brown sugar in a small bowl. Cut butter into flour mixture with a pastry blender or fork until crumbly; stir in pecans. Set aside. Beat cream cheese at medium speed with an electric mixer until smooth; add granulated sugar and 1 tablespoon flour, beating until blended. Add egg and 1/2 teaspoon vanilla, beating until blended. Spoon Chocolate Velvet Cake Batter evenly into 2 greased and floured 9-inch springform pans. Dollop cream cheese mixture evenly over cake batter, and gently swirl through cake batter with a knife. Sprinkle reserved pecan mixture evenly over cake batter. Bake at 350° for 45 minutes or until set. Cool on a wire rack. Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract. Drizzle evenly over tops of coffee cakes.


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